|Producer||Jose Lino Mendoza|
|Location||San Antonio, Hubal|
|Harvest||March to September|
Expect notes of Stewed Rhubarb, Redcurrant Jam, Blood Orange.
Lino is the final natural Peru in our trilogy of incredible coffees coming from the beloved origin. We fell in love with how a country so well-known for its balanced, clean, washed coffees could create such wild and interesting naturals. The Lino is named after Jose Lino Mendoza who created the lot. It’s an incredibly complex coffee while also giving almost a wall of sound in terms of flavour. Big redcurrant jam with a blood orange acidity all brought together by a sweetness of stewed rhubarb.
What makes Peru so unique for natural coffee is the cool, wet weather which means that, as the coffee dries in the cherry, there is a huge risk of mold. The producer must diligently rotate the coffee and mind it to ensure that it can develop without a defect. Peruvian coffee is historically known for being balanced and sweet but the natural process unlocks the big intense flavour created high up in the Andes.
Organic House Blend was created by blending two organic coffees from Latin America: the Colombian Los Vascos and the Nicaraguan San Juan. Carefully roasted to highlight the coffees’ vibrant and natural flavours, House Blend is a crowd pleasing combination of sweeetness and balance.
Organic Classic Blend was created by blending two coffees from Latin America: the Brazillian Dutra and the Colombian Belen. Combining the intense nut-and-chocolate flavours of the former with the smooth sweetness of the latter, this is a big, bold roast which you won’t soon forget.
Organic Decaf is an easy-to-drink, classic coffee. Decaffeinated using the all-natural sparkling water method, it's made from lots grown in the forests of the West Nile. The coffee cherries here ripen slowly, creating a naturally sweet, complex cup which is incredibly smooth and balanced.